Cranberry Cookies

Cranberry is a nice name. Just like her taste, it is sweet and sour, and sweet. Used to make butter cookies, the taste will be quite pure and not greasy. This is an entry-level biscuit, the production process is super simple, and no additives are used, so as long as you are not afraid of gaining weight, you can rest assured to try boldly and haha ~ This recipe is about 20 pieces of cookies.

Cranberry is a nice name. Just like her taste, it is sweet and sour, and sweet. Used to make butter cookies, the taste will be quite pure and not greasy. This is an entry-level biscuit, the production process is super simple, and no additives are used, so as long as you are not afraid of gaining weight, you can rest assured to try boldly and haha ~ This recipe is about 20 pieces of cookies.

Material

Low-gluten flour 120g
Dried cranberries 30g
Whole egg liquid 15ml
Butter 70g
Powdered sugar 50g

Butter softens at room temperature, add powdered sugar in batches, mix well, no need to pass

Add egg liquid and continue to mix well

Dry clean the cranberries, cut them into small particles, and pour the butter and egg liquid

Sift in the flour and stir until it becomes dough. Shape the dough by hand into a cuboid with a width of 6cm and a height of about 4cm, and put it in the refrigerator to freeze for about 1 hour

Cut the frozen dough into 0.7cm thick slices and put them in the baking tray as soon as possible. After preheating in the oven, bake them in the middle layer at 165 ° C for about 20-25 minutes

Sealed and stored after cooling

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